Eggless Walnut Pesto Olive Tapenade
Briny, herby, and punchy with just the right amount of heat, this spread is the kind of thing you'll want to put on absolutely everything. Kalamata and green olives form a bold, savory base, while toasted walnuts add a nutty depth that takes the whole mixture somewhere really special. Fresh basil and capers keep it bright and complex, and a hit of lemon zest ties it all together with a citrusy lift. The food processor does most of the work, but the key is keeping it coarse — you want texture, not a smooth paste, so a few careful pulses make all the difference. Naturally free from eggs in every sense, there's no need to swap or substitute a single thing here; the ingredient list is clean and straightforward from start to finish. Serve it at room temperature spread over crusty bread, alongside a cheese board, or spooned over grilled vegetables for an instant upgrade. It keeps beautifully in the fridge for up to five days, so making a big batch ahead of time is absolutely worth it.
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Learn more →Ingredients
8 servings
- ½ cup raw walnut halves
- 1 ½ cups pitted kalamata olives, drained
- ¼ cup pitted green olives, drained
- 1 cup fresh basil leaves, loosely packed
- 2 cloves garlic, roughly chopped
- 2 tbsp capers, drained and rinsed
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ¼ tsp red pepper flakes
- ¼ cup extra-virgin olive oil, plus more as needed
- ¼ tsp black pepper
Instructions
- 1
Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 5 minutes.
- 2
Add the toasted walnuts and garlic to a food processor and pulse 6–8 times until coarsely chopped.
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